Her page about salami, for example, features company literature describing a meat glue made from the enzyme transglutaminase, blended with animal protein and vitamin B9: “Salami Dry Express B9 decreases ripening time by up to 20 per cent, creates a more… appealing colour in less time, offers improved casing peeling and… sausage aroma. Improved slicing properties reduce wastage by up to five per cent, while shorter processing and storage times also provide financial advantages.”

(this was taken from an article in New Scientist and reproduced without permission for the purposes of commentary under the Fair Use provisions of the copyright act).


     I don’t know if Cascioppo meats is still around in Ballard but they used to provide a real alternative to this chemical mush mass food processors produce.

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